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Home | Western Kitchen Knives | Greenfield Gyuto 9" Chef Knife AEB-L Stainless Steel & Padauk

Greenfield Gyuto 9" Chef Knife AEB-L Stainless Steel & Padauk

$559.30
$559.30
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The Greenfield Gyuto is a blend of skilled hand labor and precise industrial methods; hand-finished with a convex geometry and hafted with rabbet-milled bolsters, and a durable and low-environmental-impact tropical hardwood. The blades are available as a non-stainless A2 tool steel alloy with good toughness and edge retention or in Swedish AEB-L stainless steel with fine edge formation, excellent stain resistance, and easy sharpening. 

The Greenfield Gyuto is tempered hard in the Japanese manner, but not too much so as to keep it from stepping up to the demands of a professional kitchen, and is ground thin with a convex face for smooth cutting and good food release referencing old Japanese and American hand ground chef knives. The quintessentially practical Yankee handle offers a comfortable, versatile grip and a strong construction which has not been manufactured since the days of the great knife-making towns of New England.
The Greenfield Gyuto pays double homage to the Greenfield neighborhood of Pittsburgh, Pennsylvania, where Bernal Cutlery co-founder Kelly Kozak grew up in the 70s and 80s. A daughter and granddaughter of Pittsburgh Steelworkers, she has long dreamed of bringing a connection to our work here at Bernal Cutlery with the history of American industry. 

 

Brand: Bernal Cutlery
Producing Area USA
Profile: Gyuto
Size: 9" / 229mm
Blade Type: Stainless Steel
Steel Type: AEB-L
Handle: Padauk with stainless bolster and brass pins
Total Length: 353mm
Edge Length: 230mm
Handle to Tip Length: 235mm
Blade Height: 51mm
Thickness: 3mm
Handle Length: 118mm
Weight: 190g
Hand Orientation: Ambidextrous
Saya: Sold Separately
HRC:

*Measurements are taken from random sample
Actual measurements of knife received may vary.

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.

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